What always strikes me about the recipes from the Shan repertoire is how economical they are for the cook. Often there’s only one pot needed, and the techniques involved extract the maximum flavor from the ingredients in a short time.
For this dish, there’s no marinade, no waiting around, just a quick first frying of the chicken with flavorings, and then the addition of aromatics for the last fifteen minutes or so as it cooks to tender succulence. Serve with rice or over noodles, with some greens, say Tender Greens Salad with Crispy Fried Shallots or Lima Beans with Galangal.
If you have a mortar, pound the garlic, ginger, and chiles together with
Heat the oil in a large pot or wok over medium-high heat. Add the chicken and turn the pieces in the hot oil for about 3 minutes. Add the onion,
Add the lime leaves and another
Add the coriander, stir in, and serve.
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